Why is resting roast beef this long essential? 👇
Because if you cut it too early, all the juices bolt onto the chopping board.
Resting is the final stage of cooking.
The heat settles, the fibres relax and the beef stays juicy where it belongs: in the meat.
Sunshine means lunchtime.
Our spring set menu’s popping off right now. Is it because our best burger ever is on there? Or is it just because it’s wildly good value?
1 course £20
2 courses £25
3 courses £30
We weren’t expecting her to say that!
Simple, hot and sweet rice pudding.
A little taste of your childhood with every spoonful. What tastes better than that?
But what do YOU think is the most underrated British pud?
Spotted di...😉
And to think they nearly disappeared 👇
After the war, there were less than 50 of these beauties left.
Thanks to farmers like Tom and the @rbstrarebreeds , they’re now in more and more fields across the UK and Ireland.
That’s a good thing because they’re largely reared in a sustainable way that compliments the land around them.
Serving rare and native breed steaks at Hawksmoor is our way of helping to keep British farming heritage alive.
Our favourite part of Matt’s role as exec head chef?
Development! Yep, delicious new dishes.
When he emerges from his clandestine kitchen, we know we’re all in for a treat.
In recent times, the royale with cheese (burger) has had us swooning.
Our Longhorn steaks are back.
20 years in and we’ve returned to our roots, serving slow-grown, deeply beefy Longhorn – every weekend.
We could have shouted louder about our anniversary, but this felt right. A positive nod to:
🚜 The farmers
🔥 The food
🤝 And sticking to our principles
The only difference now is that it’ll be served with roasted bone marrow and slow-cooked onions. Sending already big flavours stratospheric.
Swing by this weekend and see what’s cooking on the blackboard.
The double thumb from Raymond was crazy!
We’ve NEVER seen someone eat our choc-caramel Tributes eaten like that.
But actually, it’s kind of elegant. A little at a time for dainty Ray!
Take some Tributes home next time you come to Hawksmoor. Eat them how you like.
Like Rolos. Just better.
Sticky Toffee Pudding or Sticky Toffee Sundae?
Which one are you – and why?
Make your case below 👇 And while you’re at it...
Ever wondered why it’s called a sundae?
Back in 19th-century USA, soda was banned on Sundays, so soda fountains swapped floats for scoops of ice cream. They called it a “Sunday” – later respelling it “sundae” out of respect.
Copy/taste our Caesar Salad recipe:
CROUTONS 🥖
✋ Tear your sourdough for rustic pieces
🧄 Lightly dress with garlic oil
🔥 180°C in the oven till they’re golden
DRESSING 🧪
Blend till smooth…
🧀 Lincolnshire Poacher cheese
🥚 Soft-poached eggs
🐟 Cantabrian anchovies
🍋 Lime juice + Worcestershire sauce + rapeseed oil
PLATING UP 🍽️
💅 Caress the cos lettuce leaves in the dressing
🐟 Top with thin-slice anchovies, croutons, and more cheese
(And some of us like to add a super-thick cut of maple bacon on top!)
Our Queen of Puds bakes great stories
With carlahenriquess, quality ingredients and expert craft are a given. But what we cherish most is the story that goes into every dish.
Nothing tastes sweeter than a little nostalgia, right?
Take our Peanut Butter Louis, for instance. It was inspired by the Snickers bars she used to eat while playing football as a kid in Portugal.
Almost all the puds Carla and her team create have that kind of sepia-tinted meaning to them, which we think makes them even more special.
Do you have a favourite Hawksmoor pud? (Go on, admit it – it’s Sticky Toffee Pudding!)
It’s the biggest no-brainer ever.
Choosing Longhorn steaks, that is.
✨ They taste better
🌍 They’re more sustainable
🇬🇧 They’re keeping UK farming heritage alive
🐂 DID YOU KNOW 🐂
After WWII, the English Longhorn came close to disappearing altogether, with only around 50 registered animals left.
Help us save this heritage by enjoying a longhorn sharing steak on the weekends at Hawksmoor.
As. Hot. As. Possible.
The pan or the grill must be screaming.
It’s the way to get as much of that moreish caramelised char as possible.
We cook all our dry-aged beef and bone marrow patties on a charcoal grill, so you get that magic smoky note to the burger, too.
Have you tried our Royale with Cheese yet?
